This Easy Homemade Chips and Salsa recipe, is so quick to whip up for a side dish with your dinner, or as an appetizer for the next time you host a party with “fiesta,” flair.
There are so many reasons why I love heading to Mexico, for a beach vacation.
See our recent Mexico vacations:
“Hola Relaxation”: El Dorado Casitas June 2015
Surprise 30th Birthday Party for my Husband: Excellence Resort March 2014
But one of the reasons I love those Mexico vacations so much, is because of the ENDLESS amounts of fresh salsa and guacamole at my fingertips.
But… as we all know, it gets pretty expensive to head to Mexico every time I want a fresh bowl of salsa and guac, right?! So… I have to make due at home, when the craving calls.
Get my FRESH Guacamole recipe here: The Best Guacamole Recipe Ever
Easy Homemade Chips and Salsa
full recipe below…
Gather all of the BEAUTI-MUSS ingredients needed. Using a package of the “Salsa,” seasoning mix, makes things super easy.
Get to choppin’…
Let’s talk about homemade chips. Get that oil a heatin’
You couldn’t POSSIBLY get any “fresher,” than this.
Now… pour yourself a margarita, and call it a day. If it’s cold where you are, grab a space heater, put on your bikini, and close your eyes and picture the ocean, while you chow down on chips and salsa.
Homemade Chips and Salsa
Fresh salsa and homemade tortilla chips are so simple to make and tastes SO good. Great for an appetizer or side dish, this easy recipe is a must try.
- 4 ripe tomatoes diced (about 4 cups)
- 2 green tomatoes optional
- 1 small onion diced
- 1 Tablespoon lemon juice
- 1 Tablespoon lime juice
- 1 packet salsa mix
- 10 corn tortillas
- frying oil of your choice we used canola
- salt to taste
In a bowl, combine the diced tomatoes, onion and juices. Mix well.
Stir in the salsa mix until fully combined. Cover salsa with plastic and refrigerate.
For the Chips:
Heat the oil to 350 degrees in a heavy bottomed stock pot or kettle of frying oil on medium-low. Use a thermometer if you have one.
Cut the corn tortillas in half and then in half again to create triangles.
When the oil is to temperature, carefully drop a few triangles into the oil (how many will depend on the size of your pan)
Using a metal spatula, carefully turn the chips one time. Cook until golden brown. Place on a paper towel or paper bag to drain, salt immediately.
Have you ever made your own salsa? I’m sure you could also blend this, if you prefer a less-chunky, texture of the blend, but I’m a fan of this style currently.